Red wine is produced around the world from dark-colored or black grape varieties. The color of red wines can range from intense violet with young red wine, brick red for mature red wine, and brown for older red wine. The color of the wine is determined by the grapes skin color and how long it is in contact with the juice during production. Most red wines are aged for some period of time before they are bottled. Red wine aging can vary from a few days to several months or more. Winemakers age the red wine in stainless-steel tanks, concrete tanks, light oak barrels, or heavy oak barrels. Red wine tastes best when poured into a large wine glass with enough to room accommodate 10-22 ounces of liquid allowing wine to breathe. Most red wines are at their best when they are served between 60-65 degrees Fahrenheit. If red wine is served too warm the taste of the alcohol can become overwhelming. Serving a red wine too cold could make the wine taste bitter and more astringent on the palate.
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